To prepare Ravioli Pasta: combine Flour and Salt in a mixing bowl, stir in Eggs and Olive Oil and knead until smooth and stretchy. Alternatively use a kitchen mixer designed for preparing dough with the dough attachment.
Place dough in a plastic bag and place in the fridge to chill for 30 minutes.
To prepare the filling: Heat Vegetable Oil in a medium frying pan, add Minced Beef and sauté until half cooked, add Onions, Mushrooms and sauté for 5 minutes.
Add Hot Water, MAGGI Chicken Stock, Parsley and cook until most of the liquid is absorbed. Remove from heat and allow to slightly cool, mix in Mozzarella and set aside.
To assemble Raviolis, divide Fresh Pasta Dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well floured surface flatten each piece of dough to a 1-2 mm thickness. Cut flat dough into 5cm x 5cm square pieces.
Place 1/2 tbs of the filling in the center of the cut dough. Brush four edges with beaten Egg, place another square piece of dough on top and using a fork press on the four edges to seal the ravioli. Repeat for the remaining filling and dough.
Preheat oven to 190 degrees C and place oven rack to middle position.
Lightly coat the Raviolis with the remaining Egg mixture and dust with Breadcrumbs.
Place Raviolis on a greased cookie sheet and bake in an oven for 15-20 minutes until top and bottoms are lightly golden.
Remove and serve immediately with your favorite dipping sauce.
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